ITALIAN / PAN-EUROPEAN

Italian / Pan-European

Italian/Pan Mediterranean Dinner

To Start – Tray Passed Appetizers

Crostini Duet:
Crostini topped with grilled and fried cauliflower, smoked babaganoush, and cilantro
Crostini topped with house made smoked trout rillette, beets, chives and sumac dust
House Made filo cups stuffed with feta, walnuts, leeks, mint and feta creme and pomegranates
House Made Merguez Sausage Shishkatori Skewers
Mini Lump meat Crab cakes topped with smokey paprika aioli

 

 Formal Sit Down or Family Style Dinner
Course 1

Antipasti Platter
with
assorted cured meats, roasted and marinated seasonal vegetables and mozzarella and hummus
with
Basket of Assorted Breads
Composed Salad of White and Red Belgian Endive, Fuyu persimmons, Humboldt Fog goat cheese dressed with Tangerine Vinaigrette

Course 2
Main Entrees

Moroccan Style Chicken Tagine with preserved Lemon and cracked green olives and Couscous
Seared Prime Flat Iron Steak with Grilled Radicchio, and a Balsamic Red Wine Reduction
House Made Potato Gnocchi with nutmeg and mace and creamy tomato sauce
and
Charred Brussels Sprouts with pancetta and EVO
Fried Cauliflower with Tahini and Sesame Seeds

Dessert
Sweet Cinnamon Sugar Shortcake biscuits filled with caramelized spiced Apple and Pears, warm vanilla bean custard and topped with whipped cream
Fudge Brownies with Warm Caramel and Sea Salt
Shortbread Cookies with Lemon Curd with Fresh Raspberries

 

Sample French Inspired Menu

5 Tray Passed Appetizers

Figs wrapped in prosciutto and glazed with a balsamic reduction Marinated Grilled Shrimp Skewers drizzled with basil pesto

Roasted Tomato, basil and goat cheese tartlets

Fresh Pea puree, mascarpone, mint pesto and Marcona almonds on Crostini

Artichoke, leek fritters topped with lemon creme fraiche

Seated Dinner

Course 1

Chilled Smooth Stone Fruit Soup w/ Nectarines, Peaches, Heirloom tomatoes, Beets and Pluots Splashed with Coconut Creme

Course 2

Entree

Beef tenderloin, grilled and finished with sherry, cognac glaze
 and/or
 Crispy skinned wild salmon with lentil stew

Vegetable

Lemon scented haricot verts with pancetta and shallots

Course 3

Salad Butter lettuce with berries and creamy poppyseed tarragon dressing

Course 4

A Flight of 3 Desserts

Mini Plum Tartlets

Mini Panna Cotta Cups with Fresh Raspberries

Dark Chocolate Walnut Brownies with sea salted caramel

Coffee, Tea and Cordials

 

Sample Italian Lunch Menu

Grilled Branzino with White Tuscan Beans and sage
Braised chicken meatballs with sage and artichokes
Grilled radicchio and romaine salad with lemon, olive oil and shaved Parmesan
Arugula with oven dried tomatoes with goat cheese crostini

 

Sample Cocktail Party with Heavy Tray Passed Appetizers

Indian spiced potato fritters with raita in newspaper cones
Dried cherry and fontina quesedilla with cilantro cream
Truffled arancini
Vietnamese chicken meatballs with sriracha aioli
Oaxaca-machi: Tortilla chip, hamachi sashimi, jalapeno, tomato, tobiko and soy sauce
Shrimp & Grits: mini cornmeal/cheddar pancake w/shrimp and red pepper chili sauce
Swedish pork meatballs w/mustard cream
Polenta cake with oven roasted heirloom tomatoes and tomatillo guacamole
Hawaiian beef teriyaki sliders with asian slaw
Tartine: house-made ricotta with sweet peas, preserved lemon, and candied walnuts on rye crostini
Tartine: house-made ricotta with proscuitto, figs (or pears), and basil on rye crostini
Smoked duck crepe with hoison, cilantro and water chestnut
Latke with horseradish cream, carmelized apple, chives
Buckwheat blini, smoked trout rillette, cream fraiche and roe

Passed dessert bites
Banana beignets with powdered sugar
Raspberry and chocolate semifreddo with chocolate ganache
Bourbon cake with bourbon butterscotch buttercream
vanilla pot de creme and cardamom caramel
Strawberry mousselline tartlet with pistachio frangipane, marscapone and fresh berries

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